In a large bowl combine the bread, evoo and seasonings and
mix together.Spread out on a sheet tray
and cook in a 375 degree oven for about 45 minutes or until browned.

In a pan over med/high heat melt bacon fat and add in onion
and leeks.Cook about 15-20 minutes or
until caramelized.Add in the garlic and
celery for the last 5 minutes.In a
large bowl beat eggs and add in salt, poultry seasoning, pepper, cayenne pepper
and celery salt.Add in the toasted
bread and mix thoroughly.

Pour mixture into a baking dish and add in the stock.Press the bread mixture into the stock to
soak it all in.Cover with foil.Bake in a 350 degree oven for 1 ½ hours.Take foil off and bake about another 30
minutes until stock is mostly absorbed and top is golden brown.